Directions

1.
In a large saucepan, heat oil over medium. Add onion; season with salt and pepper, and cook until softened, 3 to 5 minutes.

2.
Add oregano, black-eyed peas, and broth. Bring to a boil, reduce to a simmer, and cook until liquid is thick and peas are tender, 15 to 20 minutes. Stir in parsley and hot sauce; season with salt and pepper. Serve.

Reviews

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78

How would you rate this recipe?

78

fmturek1

7 JAN, 2017

Southern raised and accomplished cook, but not fan of ham hock in EVERYTHING - I loved these from "hello"! Super easy to make - watch your salt, I hardly use any. Since I've found this recipe, I make sure I always have a couple of cans of Buschs Black Eyed peas in pantry. Have even had to use dried parsley and worked well - fresh is better though.

Meh.....Not sure if I just don't like black eyed peas, or if I don't like this recipe. It was ok, but nothing to write home about.
I sauteed garlic w/ the onions, and added a little brown sugar. Prob will try to find a new recipe next time around.